Pumpkin macaroni & cheese

Perfect pumpkin macaroni & cheese

Yes, I’m 100% addicted to pasta. Since I’ve been about 14, I think I’ve had pasta almost everyday of my life without fail. It’s a talent (maybe) but also probably my favourite food (besides a lot of others) and do you know what else? One thing I love as much as pasta is cheese, so this combo is a staple. Plus pantry go-to and fridge go-to put together = happppppppiness. This is my Thanksgiving-y take on a classic Mac n cheese because Thanksgiving is on Thursday!!!! Get some pasta on your thanksgiving table this year please.

Ingredients:
300g spiral pasta of choice
2&½ big tbsp of pumpkin purée
100ml cream (I used Oatly vegan cream)
1 pinch of salt
250g shredded cheddar (it’s cheesy!!)

Pop your pasta in a salted pot of water and cook as directed by package. Then put a pot on the stove with your cream, one pinch of salt & heat. Once hot, start stirring in your pumpkin purée, followed by your cheese until forming a creamy sauce with no lumps. Drain your pasta gently (you don’t need to shake it out, we like the starchy pasta water) and pour it into your cheesy sauce. Serve while hot and I’ve garnished with some cranberries just for some festive fun!!

This was devoured, and safe to say I’m 100% keeping it on my Thanksgiving menu for years to come — people who say pasta doesn’t belong, try this!